Ingredients
- Almond Macarons
- 65 grams egg whites (4 to be safe), held covered, overnight, at room temp
- 115 grams confectioners sugar
- 65 grams blanched almond flour
- 30 grams granulated sugar
- 1 pinch salt
- 1 pinch cream of tartar
- 2 teaspoons beet-poaching liquid, optional
- Halvah Filling/Frosting (about 2 cups)
- 2 large egg whites
- 2/3 cup sugar
- 1/3 cup tahini, room temp
- 1/3 cup honey
- 1 tablespoon pomegranate molasses
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